Spicy Thai Red Curry
Using Veggie Broth Concentrate
This spicy red curry is packed with veggies and rich spices for the perfect simple-to-make, yet impressive dinner.
3 tablespoons of sesame seed oil
4 tablespoons of red curry paste
1 can of unsweetened coconut milk
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 cup of mushrooms, chopped
½ white onion, chopped
2 garlic cloves, minced
1 lb. of shrimp
½ chopped green onion and basil for topping
In a large sized sauce pan, add 1 tablespoon of sesame seed oil and the red curry paste. Cook on medium heat for 3-4 minutes. Add the coconut milk and theVeggie Broth Concentrate Plant-Based No-Bone Broth Concentrate stir. Let simmer for 5 minutes. Add peppers and mushroomsand let cook for 10 minutes. Meanwhile, add your chopped white onion and garlic to a medium pan and let cook until the onions are soft. Add the shrimp and cook until the shrimp turn slightly pink. Add the shrimp and onion/garlic mixture to the curry and let cook for an additional 15 minutes on low heat with the lid on. Top with chopped green onions and basil.